So I tested the recipe again for this Asian Abundance Bowl number last night and boy is it a good! Simple, fresh Japanese flavours mixed with a (possibly not so Japanese) cashew lime dressing that is just popping with creamy zing.
You don’t need to stick to this recipe hard and fast, as it lends itself so well to any vegetable with a fresh, clean crunch. The ingredients I would suggest are integral however are:
- Spring onions
- Brown rice
- Pickled ginger
While any of the below ingredients layered on top would work really well:
- Asparagus (cooked or raw and finely ribboned)
- Water chestnuts
- Sesame seeds (toasted)
- Thai basil
- Aubergine (cubed and roasted/pan fried)
- Salmon/trout/sea bass/cod (steamed)
- Podded edamame beans (most Asian supermarkets, Planet Organic and Wholefoods sell these in the frozen section)
This is a dish that I prefer to serve cold, but equally I think it would work beautifully warm too. You will also see that within the recipe, I have included some tips on how to make this into more of a salad which you could serve at a lunch or dinner party. And one final note is to tell you that this is one of my all time favourite packed lunches to take to work!
- 375g of brown or wild rice
- 6-8 spring onions, finely chopped (don't throw away the tops)
- 150g cucumber, cut into 2cm cubes or spiralled
- 2 large handfuls of rocket
- 1 avocado, cut into ¼’s and sliced
- 4 radishes, sliced
- 15g coriander, roughly chopped
- 10g sesame seeds, toasted
- Sprinkling of sprouts (I like radish sprouts, but any will do)
- 100g pickled ginger
- 4 tablespoons of cashew butter
- Zest of ½ a lime
- Juice of 1 lime, plus extra for an added squeeze over the salad
- 2 tablespoons of water
- Pinch of salt
- 2 salmon fillets (or 4 if you would prefer a whole fillet each)
- 2-3 whole cabbage leaves (or a square of baking paper)
- 4 slices of fresh ginger
- 1 chilli, halved lengthways
- 4 spring onion tops
- Start by setting the rice to boil over a medium heat and cook as per packet instructions.
- Chop the remaining salad ingredients and set aside.
- Prepare the dressing by putting all of the ingredients into a food processor or blander and blitz until creamy and smooth. Add a touch more lime juice and or salt if you prefer – and if it looks a little thick, add a further tablespoon of water. Transfer to a bowl and set aside.
- When the rice is nearly cooked, line a steam pan with the cabbage leaves or baking paper. Lay the ginger, chilli and spring onion tops on top of the cabbage and then the salmon fillets on top again. Place the steam pan over the rice and cover with a lid. Steam for 4-6 minutes or until the centre of the fish is just beginning to lose that translucent look.
- When the fish is cooked, remove the lid and set aside. Strain any excess water off the rice using a sieve, and run the grains under cold water until they have cooled (omit this stage if you would rather serve warm rice).
- Now you can start to assemble your bowls as you wish. Alternatively, if you are serving this dish for a dinner party, stir all of the salad ingredients except for the avocado through the cooled rice and put into a bowl. Flake the fish over the top and garnish with a few sprigs of extra coriander, rocket leaves and the avocado – leaving the cashew dressing on the side for people to help themselves.
Be careful when steaming fish as it can become over cooked very quickly. Remember too that the fish will carry on cooking a little after you remove it from the heat so hold your nerve if you think that it is slightly under.